Spinach & Artichoke Chicken

I am huge fan of spinach and artichoke dip - especially from CPK. I got the idea to turn the beloved dip into a healthy meal over the 4th of July while watching people enjoy it on Instagram. It definitely hits the spot!

I personally think artichokes are completely under utilized as a vegetable, so I’m always happy when I find new ways to use them. They’re inexpensive, and high in fiber which helps you feel fuller longer.

Here’s how you make it.

Ingredients:

• 1lb chicken breasts

• Dried basil

• Garlic powder

• 2 tablespoons olive oil

• 3 cloves garlic minced

• 1 yellow onion diced

• 1/4 cup chicken broth

• 1 can coconut milk

• 1/2 lemon juiced

• 1 tablespoon tapioca starch

• 1-2 tablespoons nutritional yeast

• 1 can artichoke hearts chopped

• 3 large cups of spinach

• Salt and pepper

Instructions:

• Season the chicken with basil, garlic powder, salt, and pepper. Heat 1 tablespoon olive oil in a pan on medium and cook for about 6 minutes each side (depends on thickness). Set aside.

• Heat the remaining oil and cook the onion and garlic for about 3 minutes. Add the stock, coconut milk, tapioca, nutritional yeast, and lemon and whisk. Simmer for about 3 minutes and reduce heat to low. Stir in the artichoke and spinach and let wilt. Add the chicken back in and pour the sauce over. Enjoy with cauliflower rice or asparagus!